Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Sirloin or elk Bacon drippings

  2. 2 Onions - finely chopped (large)

  3. 2 Green onions - finely

  4. 1 Green chiles - (4 oz)

  5. 1/2 lb 227g / 8oz New Mexico dried red

  6. 1 Peeled tomatoes - finely chopped

  7. 3 teaspoons 15ml Ground cumin

  8. 1 tablespoon 15ml Garlic powder

  9. 1 teaspoon 5ml Black pepper Cayenne pepper to taste Chicken broth or water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mad Jack is David Garner of Mesa, ramrod of the Chili Appreciation Society of Arizona. His chili takes him yearly to the Terlingua International Cook-off. Sear sirloin or elk in bacon drippings in a pot. Set meat aside. Saute onions and green chiles in drippings until very soft. Cook dried red chiles, including membranes and some seeds, in boiling water 10 minutes, then run through blender and strain. Add to onion mixture. Simmer 1 to 2 hours, then add meat, tomatoes, spices, and broth or water to thin, if needed. Simmer until meat is tender. Makes 1 gallon.


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